Hi

There's a thread on here somewhere about how to cook Sirloin steak and I was just wondering if you'd cook Rump the same way (ie in a very hot skillet) or different?

Thanks
Clare

I'd cook it in a very hot skillet.

You making a romantic Valentine's dinner then?

I cook my rump steak on a very hot griddle - brush the steak with olive oil and season before cooking to taste - depending on the heat of the griddle and the thickmess of the steak - I usually cook for 2-4 minutes each side for medium rare

Personally the only way I ever serve rump steak is in a Stroganoff or Bourguignon

How'd you guess? lol

I'll try to get sirloin but just in case I can't I guess Rump is the next best thing - or not?

The best IMO is fillet, although obviously that's more expensive. If not I'd go for sirloin.... however I'm in central London and all I could get my hands on was one sirloin and one rump steak

Seems everyone is having a romantic steak meal tonight

Yes, you cook rump the same way as sirloin. Fillet is certainly the most tender, however, I find it lacks flavour.
The perfect steak (for me) is a ribeye. Tender and a fantastic flavour as it has a marbling of fat to baste it from within.

You're my bloody cyber twin, apart from you being a bit right politically and me being a bit left. I'm doing ribeye tonight for dinner, it's my fave. We'll have it with big fat chips and a nice green salad dressed in olive oil and balsamic vinegar.

I'd love to do Ribeye but hubby won't eat anything with a bone in - I know, I know - don't ask!

I love love ribeye. Ordered it once in spain and it took up the whole plate. Thing was, hubby ordered the same so we were both sat there looking like a pair of greedy lardies.

Rib Eye doesn't have to have a bone in.....Go to a butchers, or even a regular supermarket and they'll sell it without.

All I will say is, don't waste money on goods cuts like fillet, sirloin or ribeye if you have your steak any more cooked then med-rare. Absolute waste of money. May as well get a cheap piece of rump, or just buy some stewing steak and make a casserole instead.

Thanks for the info, I managed to get a couple of nice pieces of Sirloin. I'll remember the tip about the Rib Eye in future - thanks orangebird

Do yourself a favoue when cooking too - don't oil the pan, oil & season the meat. And only cook it once on each side i.e don't keep turning it. Hope you have a lovely meal.

Its a myth that sirloin and fillet are better than rump, as a well hung, well reared and good breed piece of rump is far better, than a piece of standard fillet out of the meat shelf at Tesco.

Agreed.. Just think if the part of the beast it comes from.. Fillet.. Does no work hence tender.. Rump does alot of walking about therefore more muscle fibre.. Loads of taste and when cooked well (I mean properly by the way) then will still cut and eat beautifully.

You certainly get more flavour from rump, if it's a decent piece and cooked well then it will be fine.

I'm starting to get worried now!!!
I open up the thread this morning and I see the exact meal I cooked last night!
As for politics, i'm only marginally to the right.......





































....of Genghis Khan.

Thanks to everyone who gave advice - I followed the advice given here and on the other thread and the steak was fantastic! Next time I think I'd cook it for a couple of minutes less as it was only just pink in the middle BUT it was still lovely and juicy and not tough at all so a big thank you.

Mine was lovely how was yours? We had a great bottle of chardonnay with it and chocolate pudding with very thick cream for dessert. Now I've got to think of something fabulous to cook for dinner tonight.

It was beautiful Pam, we are blessed here in Pembrokeshire with some great local Welsh Black organic beef.
We had cardamom infused creme caramel for pudding. The wine was an ice cold Fern Bay sauvignon blanc. Tesco have it on offer for £4.99 at the moment so I cleared the shelves on Monday! Great value for a NZ sauvignon as good as this.

I always remember a PJ O`Rourke quote where he said that the only thing that made steak tough was poverty. I always buy my meat from my local butcher pound for pound cheaper than the supermarket and always good for cooking advice if your not sure of how to cook a certain piece of meat.